method
1. Preheat the oven to 350°F (180°C).
2. Slash through the chops, leaving the loin joined at the bottom. Place sprigs of rosemary in the slashes. Peel potatoes and cut into chunks.
3. Heat oil and butter in roasting tin. Add the meat and arrange potatoes around it. Peel and crush garlic and add to the lamb and potatoes with salt and pepper.
4. Roast for 45 minutes-1 hour, basting occasionally and turning potatoes halfway through cooking. Serve with a mixed salad or a seasonal green vegetable and gravy.
